Autumn Pasta Bake with Creamy Sweet Potato Puree, Roasted Root Vegetables, and Rosemary
Autumn Pasta Bake with Creamy Sweet Potato Puree, Roasted Root Vegetables, and Rosemary
A cozy baked pasta dish with velvety sweet potato puree, caramelized root vegetables, and fragrant rosemary for a hearty fall dinner.
Ingredients
For 2 servings
- 1 ounce Parmesan Cheese
- 6 ounce Parsnip
- 6 ounce Penne Pasta
- 8 ounce Pre-Cooked Beets
- 1 unit Red Onion
- ¼ ounce Rosemary
- 12 ounce Sweet Potatoes
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Olive Oil
PDF
DifficultyEasy
Total Time40m
Calories713
Protein23g
Carbs130g
Fat13g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the cheese element for a plant-based hard cheese or nutritional yeast to keep a savory finish. For gluten-free, replace the pasta with a gluten-free penne; the rest of the dish already suits vegetarian eating and is easy to keep low sodium with an unsalted stock swap.
What to serve with it
Serve with a crisp green salad or lightly dressed greens to balance the sweet root vegetables and creamy pasta. A warm slice of crusty bread works well for soaking up the sauce, and a tart apple or pear on the side adds a fresh finish.
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